Category Archives: Gluten free

Nanny’s CornFlake Crust Chicken

My husband’s Nanny Kessman used to make this classic baked chicken dish with cornflakes instead of breadcrumbs. My husband mentioned she would make this family favorite for every holiday. Even when he was going up she baked this entree. She would usually pair this dish with her green beans and bacon side with cottage cheese and applesauce.
This dish comes out very crunchy on the outside and moist in the center without the grease. The pasta sprinkle adds a lot heightened flavor.
The other day I recalled this dish and thought I don’t think we have ever made it. What a perfect quick dinner recipe that pairs well with actifry fries and any steamed veggie.

Ingredients:
3 thin slices pork chops or thin chicken breast
1 1/2 cups of cornflakes, then crushed (you can buy gluten free if needed)
1 TB pasta sprinkle or Italian seasoning
1 large egg
1 TB skim milk
Salt and pepper to taste

Olive oil optional

Directions:

1. Preheat the oven to 350 degrees.
2. Take a half sheet pan lined with parchment paper and then place a wire rack in the inside of the pan on top of the parchment paper. Set aside.
3. Take two shallow small bowls. Place the crushed cornflakes in one mixed with pasta sprinkle. In the other bowl place the egg and beat it lightly with the milk.
4. Take the meat and sprinkle with salt and pepper. Place the meat in the egg wash enough to coat entire piece. Allow excess to drop off and then place the meat in the cornflake dust. Flip the meat and allow to coat both sides. Place the fully coated meat on the rack inside the pan. Repeat with remaining meat. If you wish you can drizzle with olive oil (Nanny did)
5. Bake the meat in the center of the oven at 350 degrees. Set the timer for 12 minutes and flip the meat and bake for 12 more minutes.
**The internal temperature of the pork should be 145 degrees. The chicken may take longer.If baking chicken the temperature should be 165 degrees.
Enjoy!

Grammy Ulam’s Spaghetti Sauce

My husband’s grandma aka Grammy Ulam makes one of the best spaghetti sauce recipes ever. It is suppose to be a local restaurant back homes authentic sauce. Let me just say it is not a Ulam Family gathering without her sensational sauce. The sauce pairs best with Warren Bakery Bread and some brummle and brown butter spread slathered on the top. The sauce also goes well with homemade pizza or chicken parm…just about anything really.

Please note we have made this recipe several times and may have altered her original recipe slightly to accommodate our kitchen pantry.

Recipe yields 6-7 Quarts

Ingredients:

3 Cans of Tomato Puree (Quart Size)

3 (28 ounce) Cans of San Marzano Tomatoes in Sauce (DOP)

2 TB Italian Seasoning or Penzey’s Pasta Sprinkle

3 TB Extra Virgin Olive Oil

1 TB Hot Pepper oil (From home canning)

6 Fresh Garlic Cloves

1 TB garlic powder

1 Tsp Kosher Salt

1 Tsp Fresh Ground Pepper

2-3 TB of granulated sugar

12 QT Stock Pot

Directions:

1. On medium low heat, saute fresh garlic in olive oil and hot pepper oil until effervescent in stock pot. Add remaining ingredients into stock pot keep heat on medium low until it simmers for at least an hour and then decrease the temperature to low and cook for at least one more hour but maximum of 4 hours. If you feel the sauce is becoming too thick add some water to the mix.

2. Can the sauce according or freeze in quart size freezer safe bags (grammy freezers hers).

3. Enjoy!

Garlic Turnip Fries in the Actifry

garlic turnip. fries

Generally I eat turnips raw but recently tried them in the oven. Now I am hooked, so if I like them baked in the oven, I know I will love them in my actifry.

Ingredients;

2 medium turnips cut into strips like fries (no need to peal)
1/4 tsp sandwich sprinkle (a mixture of salt, garlic,tell lichen pepper, basil,oregano, rosemary, thyme and marjoram)
1/2 tsp pasta sprinkle (a blend of oregano, basil,thyme and garlic
1/4 to 1/2 tsp fresh ground pepper
4 whole garlic cloves

Directions

Cut turnips into even strips.
Place in cooking sprayed actifry vessel and lightly spray strips with cooking spray and sprinkle with seasonings.
Set timer for 30 minutes.

Gluten Free Peanut Butter Cookies

What’s so special about these cookies?? Well number 1 they have one of my favorite ingredients and number 2 there is only 5 ingredients !! You cannot beat that! These are super quick and easy. And husband approved! Also if you are on a gluten free diet there is a bonus because these are gluten free! They are also dairy free. You can also make them no sugar added by using Splenda instead of sugar if you wish. This recipe was altered from Paula Deen’s Magical Peanut Butter Cookie Recipe

Yields: 51 cookies

Ingredients :
2 2/3 cup granulated sugar
2 cups of you favorite peanut butter (creamy or crunchy or even half and half)
2 tsp vanilla extract
2 eggs
Vanilla sugar for sprinkling (optional)

Directions:

Using a metal whisk mix in medium to medium large bowl the peanut butter, sugar and vanilla.

Add eggs and incorporate all ingredients thoroughly.

Using a size 60 scoop portion out 15 cookies onto a half sheet parchment lined pan.

Press with fork to make crisscross design and dust with vanilla sugar.

Bake for 13 minutes and remove from oven. Allow to cool for 1-2 minutes on pan then remove to wire rack to cool remainder of time and enjoy.

Decadent Triple Chocolate Mousse Cake ….Flourless

I have made this recipe a few times. I made it recently for my husband’s 32 birthday celebration! The original is from Cook’s Illustrated however it is a classic go to for his special day so I must post to apinchofluv.com. It is terribly rich and full of chocolate goodness. It takes time…. a lot of time, I will not lie however this dessert will be well worth the smile on my husband’s face & all the complements in the end.

Ingredients

Bottom Layer

6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces

7 ounces dark chocolate , chopped fine (I like to use the trader joe’s 72% Cacao)

3/4 teaspoon espresso powder (I used lily)

1 1/2 teaspoons Mexican vanilla extract ( I prefer penzey’s)

4 large eggs, separate the yolks and the whites ( I like eggland’s best)

Pinch kosher salt

1/3 cup packed raw sugar

cooking spray

Middle Layer

2 tablespoons Dutch-processed High Fat Cocoa powder (I used penzey’s)

5 tablespoons strong hot coffee or expresso

7 ounces dark chocolate, chopped fine I prefer trader joe’s 72% Cacao)

1 tablespoon raw sugar

1/8 teaspoon kosher salt

Top Layer

3/4 teaspoon powdered gelatin

1 tablespoon water

6 ounces white chocolate chips (I used Ghirardelli )

1 1/2 cups cold heavy cream

Block of dark chocolate (for making chocolate curls or shavings), optional ( I generally do this but this last time forgot)

Preparation

Base Layer

Preheat oven to 325 degrees. Spray with cooking spray the bottom & sides of 9-inch springform pan.

1. Melt butter and chocolate in medium bowl in microwave.

Stir in espresso powder. Cool slightly. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy,

about 30 seconds. Add half of raw sugar and beat until combined, about 15 seconds. Add

remaining raw sugar and beat at high speed until soft peaks form when whisk is lifted, about 1

minute longer, scraping down sides halfway through. Using a whisk, fold one-third of beaten egg

whites into chocolate mixture to lighten. Using a rubber spatula, fold in remaining egg whites until

no white streaks remain. Pour batter into cooking sprayed springform pan, and smooth the top with a

small cooking sprayed spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft and tooth pick comes out clean 15 to 18 minutes. (Mine took 18 minutes)

4. Transfer cake in springform pan to wire rack to cool completely, about 1 hour. The cake will decrease in size, after all there is no flour or baking soda in the cake the only leaving agent are the eggs.. Do not remove cake from pan.

Middle Layer

5. Combine cocoa powder and hot coffee in small bowl; set aside. Melt chocolate in medium bowl in microwave. Cool slightly.

6. In clean bowl of stand mixer fitted with whisk attachment, whip cream, raw sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted.

7. Whisk cocoa powder mixture into melted chocolate until smooth. Using a whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using a rubber spatula, fold in remaining whipped cream until no white streaks remain. Pour mousse using a spatula into springform pan over cooled cake and gently tap pan on counter a couple times to remove any large air bubbles; smooth top with cooking sprayed spatula. Carefully clean any drips from the inside edges of the pan. Refrigerate cake at least 15-30 minutes while preparing the final layer.

Final Layer

8. In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes.

9. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted. Using a whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using a rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with cooking sprayed spatula. Return cake to refrigerator and chill until set, I like to have mine set overnight.

To Serve

Using the vegetable peeler, scrape along the edge of a block of chocolate to form chocolate shavings or curls. Sprinkle these on top of the cake. Let the cake set out at room temperature for 15 to 30 minutes to make for easier slicing. Run an offset between cake and side of springform pan; remove side of pan. Clean and smooth the edges of the cake by running an offset around the cake.

Enjoy with a strong cup of coffee!

Homemade Hand Cut bbq Potato Chips

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I don’t know why I have not tried these earlier…. We make homemade fries all the time. I guess partially because I was afraid of my mandolin. But I don’t know why it is amazingly quick and easy. However please note it is also very sharp! Please use the protective tool. I love using my Actifry for potatoes. I really like this recipe because these potatoes came from my grandpa’s garden.

Ingredient:

3 large potatoes (peeled and cut very thin 1/8 inch)
1 tsp northwood seasoning
1/2 tsp northwood fire seasoning
1/2 tsp seasoned salt
1/8 tsp ground roasted garlic seasoning
2 TB canola oil
Actifry

1. Place all the ingredients in the Actifry. Start with potatoes slices on the bottom then add oil and seasoning.

Set timer for 50 minutes!

Salt to taste and Enjoy!

Cauliflower Pizza Crust

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Everyone is talking about making pizza without the tradition flour. Plus I keep seeing all these pins on Pinterest for cauliflower pizza. The other day my neighbors next door mentioned they’d like to bake a cauliflower pizza as well. I couldn’t resist any longer . I thought tonight I’d give it a whirl. The original recipe I found on weight watches site but made several changes to add some flavor.

Yields 8 slices of pizza pie.

Ingredients:
3 cups of cauliflower chopped
Four cloves of garlic
1/4 cup egg substitute
1/4 cup shredded parm cheese (not kraft)
1/4 cup shredded Fat free mozzarella
1/2 tsp pasta sprinkle
1/4 tsp dried Basil
1/3 tsp dried oregano
1/4 tsp kosher salt
1/4 tsp of mrs dash spicy blend or red pepper flake

Directions:
Preheat oven to 450 degrees
1. Wash and rinse cauliflower. Dry to remove excess water.

Please cauliflower and garlic in food processor. Food processed until texture looks like snow

Place cauliflower and garlic in food processor and pulse until resembles snow like texture.

Place in glass bowl and microwave for 4 minutes. Let cool and ring out in clean towel to remove the moisture. Trust me you will want to do this step or you will have a soft crust. I tried the first time just blotting with paper towels and it didn’t remove enough of the moisture.

Place the dry ingredients and cauliflower in the same glass bowl (really why waste another).

Mix to fully incorporate.

Add egg substitute and cheese mix.

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Spray with cooking spray parchment lined pizza piel.

Place dough on parchment paper . Spread out the dough with spatula into a circular shape.

Place the dough in oven on the pizza stone. The best thing to do is pull out the wire rack with the pizza stone on and slide the dough onto the stone and push rack bake into oven. Bake for 10 to 15 minutes

Add your favorite toppings. We added sautéed Swiss chard, mushrooms, garlic, roasted red pepper, hot pepper rings, and onions. My husband added more cheese, but I refrained.

Bake for an addition 5 to 10 minutes or until your cheese has melted to your liking.

Enjoy!

Hometown Hot Dog Shoppe Chili

Everyone raves about our hometown hot dog shoppe’s chili sauce. For Father’s Day we were having a cookout for the dads and wondered what goes best with hot dogs??? CHILI!

I started searching to see if there was already a “copy that” recipe for our favorite restaurant. We found a few but my mom helped us doctored up a generic recipe.

Now for all you meat lovers out there this is not a meaty sauce. The owners of the shoppe discourage the use of the name meat sauce because there is so little meat for per batch of chili.

I can remember going to the restaurant as child with my family. There are a lot of fun memories we shared while we enjoyed these hot dogs, whether it be at the booth or in the local park during the annual chalk on a walk event. Hopefully if you are trying this recipe it takes you back and may I suggest drinking a strawberry shake to help further reminisce.

Ingredients:
1 lb lean 97/3 ground beef
3 cans of no added salt tomato sauce
3 cans of tomato paste
3 TB chili powder (high quality I recommend penzeys)
1 TB ground black pepper
3 tsp Salt
1 TB Garlic powder
1 TB onion powder
2 TB Brown Sugar
1/4 cup Corn starch
2 quarts of water

Directions:
1. In a 5 qt pan brown meat on medium high until no pink meat remains. Drain excess liquid from pan to discard.

2. Add remaining ingredients except for corn starch to the same pot you cooked the meat.

3. Cook sauce uncovered on medium high heat until it boils and turn down stove to simmer for and hour.

4. Now take 1/4 cup of the liquid out of the sauce (try and avoid getting any meat) and place in a small bowl add the corn starch. Mix until corn starch liquifies. Then add the corn starch slurry back into the chili.

5. Now place the chili sauce in your favorite crock pot or slow cooker set on low and cook for 16 to 18 hours.

6. Enjoy on hot dogs or a hamburger!

A Pinch of Luv

from scratch baking and cooking blog